Tiramisu

Method

Step one

To make the coffee syrup, in a pan, mix the coffee granules with the hot water and caster sugar until dissolved.

Step two

Bring the liquid to a boil and continue to boil until the liquid has reduced by half.

Step three

Add the coffee liquor, take off the heat and leave to cool before using

Step four

To make the Angel Delight, pour the cold water and double cream into a mixing bowl fitted with a whisk. Add the Angel Delight Butterscotch Flavour Whip and whisk for 30 seconds on slow speed.

Step five

Scrape down, increase the speed to high, and allow to whisk for 5 minutes (be careful not to over-whisk.) Place in a piping bag and chill until needed.

Step six

To make the vanilla cream cheese, split the vanilla pod and scrape the seeds out of the pods.

Step seven

Add the Bird’s Cheesecake Mix and milk into a mixing bowl along with the vanilla seeds.

Step eight

Using a mixer (with whisk attachment) or a handheld electric whisk, beat the cheesecake mix until smooth.

Step nine

Pour in the double cream and continue to whisk until soft peaks and then transfer the mix to a piping bag and refrigerate until required.

Step ten

Mix the whipped Angel Delight with the Marsala wine and pipe it onto a plate.

Step eleven

Pipe the vanilla cream cheese mix onto the plate.

Step twelve

Toss the cubes of Madeira cake in the coffee liquor and place them on top.

Step thirteen

Garnish with a dusting of cocoa powder and a sprinkle of chocolate curls/shavings.